250gm cous cous
¼ liter hot boiling water
2 tbsp butter
Salt to taste
Dash of freshly grounded pepper
2 large tomatoes-deseeded
4 squares (4x 4in) chicken meat loaf
(ayam dinding or ayamas brand)
40gm golden raisins
2 tbsp chopped spring onions
4 large shallots-cut into rings
4 tbsp honey
Soak cous cous with ¼ liter hot water or
until it covers the cous cous.Cover and kepp aside for 10 mins.Stir the cooked
and fluffy cous cous with a fork .Into it ,mix in butter ,salt to taste .stir
again until well combined.keep aside.
Cut the meat loaf in long strips.Add a
tbsp of butter in a wok.Saute the meatloaf.Once lightly browned add in the
honey.Leave to cook until it turn slightly crisp and turns into a grilled look.
Quarter the tomatoes.Discard the pith
and cut length wise.In a wok,heat butter, add in the tomatoes and give a few
stir.Add in honey and let it cook for a few secs.Dish out.
Cut the shallots into rings.Saute the
shallots until soften with butter and dish
out.
In a bowl, add in cous cous.To it mix in
meatloaf, tomatoes,shallots,raisins and spring onions.Adjust the seasoning.
Spicy Squid Salad
150gm pegaga (use the leaves only)
100gm coriander leaves (chopped)
250gm squid
½ a cucumber (julienne)
1 large tomato
For
the squid
1 tbsp chilli sauce
1 tbsp honey
1 tbsp salsa sauce (pineapple or mango )
Dressing
3 red chillies
1 garlic
2 tbsp pineapple or mango salsa sauce
1 tsbp chilli sauce
2 tbsp honey
½ cup olive oil
10 calamansi/kaffir limes
A few drops of fish sauce
Clean the squid,cut into desired shapes,
rings or length wise.In a wok, heat 1 tbsp oil, sauté the squid and mix in with
the sauces and honey.Dish out. Cut the tomatoes ,discarding the seeds.Cut
length wise.In a large bowl, combine pegaga, coriander leaves,tomato,cucumber
and squid.Pour in the dressing and combine all the ingredients.Serve as a side
dish with cous cous.
Dressing: Pound red chillies with garlic.Mix in
all the sauces and honey.Pour in gently olive oil and stir into the dressing
until well combined. Squeeze in the calamansi lime juice as well into the
dressing.
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